Embark on a flavor journey with our Cranberry White Chocolate Cookies – a harmonious blend of sweet white chocolate and tart cranberries. These cookies are a delightful balance of chewy and crunchy, making every bite a perfect symphony of taste and texture.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in dried cranberries and white chocolate chips.
Drop rounded tablespoons of dough onto baking sheets and bake at 350°F (175°C) for 10-12 minutes.
Choose high-quality white chocolate and dried cranberries for the best flavor. The richness of the white chocolate complements the tartness of the cranberries.
Creaming the butter and sugar until light and fluffy is crucial. It incorporates air into the dough, resulting in a softer and more tender cookie.
If your cranberries are on the drier side, soak them in hot water for a few minutes, then drain. This ensures they are plump and add a burst of juiciness to each bite.
Sprinkle a touch of sea salt on top of the cookies just before baking to balance the sweetness.
